bottled bbq sauce ??

In article <[email hidden]>, notbob

Quoted message said:

I know this is going to get me into trouble with all the Q kids, but
screw it. I'd like some recommendations for a bottled bbq sauce. I
don't really want to make some labor intensive sauce cuz I don't
really use 'em that often, preferring rubs. But, I've got a rare
craving for some grilled chicken legs with a sweet sauce. Which of
those off the shelf brands is sweet with a low vinegar content. I
know I don't like Stubb's or Kansas City. Seems I once favored
Bullseye or Ranch-something-or-other, but it's been so long I forget.
Maybe a quickie DIY ketchup based recipe.

nb

Ohfer. . . fake it! Maybe a small can of tomato sauce, a little
ketchup. Some brown sugar. Some vinegar. Some onion, if you want.
And garlic. Maybe some chili powder. whiz it in a blender if you want
smooth. Got any apricot or citrus jam? Melt some of that in it, too.
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

Melba's Jammin' wrote on 14 Aug 2005 in rec.food.cooking

Quoted message said:

In article <[email hidden]>, notbob

Quoted message said:

I know this is going to get me into trouble with all the Q kids,
but screw it. I'd like some recommendations for a bottled bbq
sauce. I don't really want to make some labor intensive sauce cuz
I don't really use 'em that often, preferring rubs. But, I've got
a rare craving for some grilled chicken legs with a sweet sauce.
Which of those off the shelf brands is sweet with a low vinegar
content. I know I don't like Stubb's or Kansas City. Seems I
once favored Bullseye or Ranch-something-or-other, but it's been
so long I forget. Maybe a quickie DIY ketchup based recipe.

nb

Ohfer. . . fake it! Maybe a small can of tomato sauce, a little
ketchup. Some brown sugar. Some vinegar. Some onion, if you want.
And garlic. Maybe some chili powder. whiz it in a blender if you
want smooth. Got any apricot or citrus jam? Melt some of that in
it, too.

* Exported from MasterCook *

Jenny's Indispensable Almost No Carb Barbecue Sauce

Recipe By :Jenny the Bean (asdlc), modified slightly by Damsel
Serving Size : 27 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Splenda® granular -- (18 drops liquid)
1 dash cayenne pepper
1/4 teaspoon xanthan gum -- optional
1 1/2 tablespoons yellow mustard
15 ounces tomato sauce -- plain
6 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoon lemon juice
3/4 tablespoon Frank's Hot Sauce
3/4 tablespoon salt -- optional
1 1/2 teaspoons liquid smoke flavoring

Place Splenda and cayenne pepper into a medium sauce pan. Add xanthan
gum, if you choose to thicken the sauce. Blend mustard into dry
ingredients. Slowly blend in the tomato sauce. Stir in the rest of the
ingredients.

Bring to a boil, then lower heat. Let simmer for a few minutes. Let
cool, then refrigerate.

Note: this sauce will taste a bit peculiar if you taste it when it is
still hot. Don't worry! Something magical happens when it sits in the
fridge.

Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an ounce
is 1 gm carbs, 6 calories.

Source:
""http://www.geocities.com/jenny_the_bean/""
Yield:
"1 cups"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7 Calories; trace Fat (7.0%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : This isn't a substitute for the "real thing," it's an
improvement. It's so good the rest of the family gobbles it up and I
have to keep making
more.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Mr Libido Incognito said:

Quoted message said:

notbob said:

I know this is going to get me into trouble with all the Q
kids, but screw it. I'd like some recommendations for a
bottled bbq sauce. I don't really want to make some labor
intensive sauce cuz I don't really use 'em that often,
preferring rubs. But, I've got a rare craving for some
grilled chicken legs with a sweet sauce. Which of those off
the shelf brands is sweet with a low vinegar content. I know
I don't like Stubb's or Kansas City. Seems I once favored
Bullseye or Ranch-something-or-other, but it's been so long I
forget. Maybe a quickie DIY ketchup based recipe.

Quoted message said:

* Exported from MasterCook *

Quoted message said:

Quoted message said:

Quoted message said:

I don't really want to make some labor
intensive sauce cuz I don't really use 'em that often,

Quoted message said:

Jenny's Indispensable Almost No Carb Barbecue Sauce

Quoted message said:

Quoted message said:

Quoted message said:

I don't really want to make some labor
intensive sauce cuz I don't really use 'em that often,

Quoted message said:

Recipe By :Jenny the Bean (asdlc), modified slightly by
Damsel Serving Size : 27 Preparation Time :0:00

Yeah, right.

Quoted message said:

Quoted message said:

Quoted message said:

I don't really want to make some labor
intensive sauce cuz I don't really use 'em that often,

Quoted message said:

Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Splenda® granular -- (18 drops liquid)
1 dash cayenne pepper
1/4 teaspoon xanthan gum -- optional
1 1/2 tablespoons yellow mustard
15 ounces tomato sauce -- plain
6 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoon lemon juice
3/4 tablespoon Frank's Hot Sauce
3/4 tablespoon salt -- optional
1 1/2 teaspoons liquid smoke flavoring

Place Splenda and cayenne pepper into a medium sauce pan. Add
xanthan gum, if you choose to thicken the sauce. Blend mustard

Quoted message said:

Quoted message said:

Quoted message said:

I don't really want to make some labor
intensive sauce cuz I don't really use 'em that often,

(snip)

Comprehend much?

--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.

Melba's Jammin said:

Ohfer. . . fake it! Maybe a small can of tomato sauce, a little
ketchup. Some brown sugar. Some vinegar. Some onion, if you want.
And garlic. Maybe some chili powder. whiz it in a blender if you want
smooth. Got any apricot or citrus jam? Melt some of that in it, too.

heh heh...

Way ahead of ya', Barbs. Currently mixing up two samples, one
Thai'ish, one more traditional. Gotched plenty of ketchup and brown
sugar and blackstrap. Also, found some Apricot syrup and I've got
Thai S/S chili sauce. Hey, I was just being lazy and making
conversation. You knew my experimental bent would surface as soon as
the wine kicked in! Now, what's in my liqueur stash? 😉

nb

NB,

I always try to get Guido's Serious. Give him a call and he'll send
you a case, it's hard to find in the stores. Here's a link:

http://www.guidoseriousbbq.com

Or give him a call and see what stores near you carry his sauces and
seasonings. Here's the toll free number:

877-994-8436

Usual disclaimer: No connection, etc., except I'm a happy customer.

Ken

Ken said:

NB,

I always try to get Guido's Serious. Give him a call and he'll send
you a case

Except he doesn't want a ton of BBQ sauce... he stated he usually uses rubs
(as do I). I wouldn't have any idea what to do with a case of BBQ sauce
other than to give away bottles as gifts. I think I still have a bottle of
Kraft Hickory Smoke Sauce in my pantry (unopened) from 1997. I really need
to clean out that pantry! 🙂

Jill

jmcquown said:

other than to give away bottles as gifts. I think I still have a bottle of
Kraft Hickory Smoke Sauce in my pantry (unopened) from 1997. I really need
to clean out that pantry! 🙂

heh...

Yeah, I tossed the last couple bottles I had, an opened Stubb's (like
the rub, but the sauce has too much vinegar) and an unopened bottle of
something else.

I'm favoring the combo I mix up to doctor Van De Camps beans: Butter,
lard, ketchup, garlic, onions, blackstrap, brwn sugar and instant
coffee. I'll add a little tomato sauce to compensate for the VDC's
sauce.

nb

notbob said:

I know this is going to get me into trouble with all the Q kids,
but screw it. I'd like some recommendations for a bottled bbq
sauce. I don't really want to make some labor intensive sauce
cuz I don't really use 'em that often, preferring rubs. But,
I've got a rare craving for some grilled chicken legs with a
sweet sauce. Which of those off the shelf brands is sweet with
a low vinegar content. I know I don't like Stubb's or Kansas
City. Seems I once favored Bullseye or
Ranch-something-or-other, but it's been so long I forget. Maybe
a quickie DIY ketchup based recipe.

I just discovered Sweet Baby Ray's a few months ago. I've tried
the Hot n Spicy and the Honey varieties, both kick butt!

http://www.sweetbabyrays.com

Apparently they're in national supermarket distribution, no need
to order on-line or buy case lots...

http://www.sweetbabyrays.com/wheretobuy.html

This is good stuff. (no affiliation, just a fan.)

--
So if you meet me, have some courtesy,
have some sympathy, and some taste.
Use all your well-learned politesse,
or I'll lay your soul to waste.

notbob said:

Melba's Jammin said:

Ohfer. . . fake it! Maybe a small can of tomato sauce, a little
ketchup. Some brown sugar. Some vinegar. Some onion, if you want.
And garlic. Maybe some chili powder. whiz it in a blender if you want
smooth. Got any apricot or citrus jam? Melt some of that in it, too.

heh heh...

Way ahead of ya', Barbs. Currently mixing up two samples, one
Thai'ish, one more traditional. Gotched plenty of ketchup and brown
sugar and blackstrap. Also, found some Apricot syrup and I've got
Thai S/S chili sauce. Hey, I was just being lazy and making
conversation. You knew my experimental bent would surface as soon as
the wine kicked in! Now, what's in my liqueur stash? 😉

nb

Three-year-old
habanero-apricot-jam-that-you-don't-really-like-because-it-has-too-much-vinegar
makes a really good barbecue sauce if you mix it with a can of tomato
sauce and a little sauteed onion and some liquid smoke. Adjust
seasoning with a little L&P worchestershire sauce.

Best regards,
Bob

notbob said:

jmcquown said:

other than to give away bottles as gifts. I think I still have a
bottle of Kraft Hickory Smoke Sauce in my pantry (unopened) from
1997. I really need to clean out that pantry! 🙂

heh...

Yeah, I tossed the last couple bottles I had, an opened Stubb's (like
the rub, but the sauce has too much vinegar) and an unopened bottle of
something else.

I'm favoring the combo I mix up to doctor Van De Camps beans: Butter,
lard, ketchup, garlic, onions, blackstrap, brwn sugar and instant
coffee. I'll add a little tomato sauce to compensate for the VDC's
sauce.

nb

Ketchup should work (or tomato sauce) and add some mustard. Dry mustard if
you have it. If not, well, go for the yellow stuff or Grey Poupon!

Jill

I-zheet M'drurz said:

Apparently they're in national supermarket distribution, no need

Yeah, just noticed in my supermarket flyers one store has Baby Ray's
on sale for $1.50 per bottle. I give it a try.

nb

zxcvbob said:

seasoning with a little L&P worchestershire sauce.

Dang! ...I forgot the wush-dis-here-sauce.......

nb

Jill,

All I was saying is that Guido will sell direct to the public, no just
wholesale.

And I did say to give Guido a call to see what stores in the area carry
the sauce. That way NB can buy one jar. So I don't think I was too
far off base. NB asked for a suggestion, I gave one. I even gave the
toll free number. Perhaps the suggestion was worth exactly what was
paid for it. But it was a valid suggestion none the less. (I didn't
realize that NB planned on making the BBQ right now.)

There aren't many businesses any more where the owner picks up the
phone, and he's also the nicest guy in the world. Guido's happens to
be one of them.

Ken

"notbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I know this is going to get me into trouble with all the Q kids, but
screw it. I'd like some recommendations for a bottled bbq sauce. I
don't really want to make some labor intensive sauce cuz I don't
really use 'em that often, preferring rubs. But, I've got a rare
craving for some grilled chicken legs with a sweet sauce. Which of
those off the shelf brands is sweet with a low vinegar content. I
know I don't like Stubb's or Kansas City. Seems I once favored
Bullseye or Ranch-something-or-other, but it's been so long I forget.
Maybe a quickie DIY ketchup based recipe.

nb

Sweet Baby Ray's is a pretty darned good sauce. I am not ashamed to say that
I like it.
🙂

kimberly

notbob said:

I-zheet M'drurz said:

Apparently they're in national supermarket distribution, no need

Yeah, just noticed in my supermarket flyers one store has Baby Ray's
on sale for $1.50 per bottle. I give it a try.

Cattlemen's traditional or honey whatever is great.

Doug
--
Doug Weller -- exorcise the demon to reply
Doug & Helen's Dogs http://www.dougandhelen.com
A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com
Doug's Archaeology Site: http://www.ramtops.co.uk

* Exported from MasterCook *
                      Jenny's
Indispensable Almost No Carb Barbecue Sauce
Recipe By     :Jenny the Bean (asdlc), modified slightly by Damsel
Serving Size : 27   Preparation Time :0:00 Categories   : Condiments
    Amount Measure       Ingredient -- Preparation Method
--------  ------------  ----------------------
    2       tablespoons Splenda® granular -- (18 drops
liquid)
  1               dash cayenne pepper
          1/4     teaspoon xanthan gum --
optional 1 1/2   tablespoons yellow mustard
    15           ounces tomato sauce -- plain
  6       tablespoons vinegar
    3       tablespoons Worcestershire sauce
  1         tablespoon lemon juice
          3/4   tablespoon Frank's Hot Sauce
     3/4   tablespoon salt -- optional
    1 1/2     teaspoons liquid smoke flavoring
Place Splenda and cayenne pepper into a medium sauce pan. Add xanthan
gum, if you choose to thicken the sauce. Blend mustard into dry
ingredients. Slowly blend in the tomato sauce. Stir in the rest of the
ingredients.
Bring to a boil, then lower heat. Let simmer for a few minutes. Let
cool, then refrigerate.
Note: this sauce will taste a bit peculiar if you taste it when it is
still hot. Don't worry! Something magical happens when it sits in the
fridge.
Carbohydrates per Serving (1 tablespoon): Less than 1 gram. Half an
ounce is 1 gm carbs, 6 calories.
Source:
    ""http://www.geocities.com/jenny_the_bean/"" Yield:
    "1 cups"
                                                                        -
- - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 7 Calories; trace Fat (7.0%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
trace Cholesterol; 301mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
NOTES : This isn't a substitute for the "real thing," it's an
improvement. It's so good the rest of the family gobbles it up and I
have to keep making
more. ------------------------------------------------------
RESPONSE: THANK YOU for posting this recipe. I've been using Jenny's
orginal BBQ sauce recipe and even non diabetics like it. Going to make
recipe this week now.
Wish some one could clone Walden Farms 0 carbs 0 fats salad dressings
and vegetable dips before they go out of business like a number of good
low carb products have done since the Atkins fad has ended but the
diabetics are still here.

In article <TyVLe.711$uO2.73@fed1read07>, "Nexis" <[email hidden]>

Quoted message said:

Sweet Baby Ray's is a pretty darned good sauce. I am not ashamed to say that
I like it.

That's also our choice among the locally available supermarket sauces.

When I have time, I prefer to make a sauce from scratch. One of the
better recipes I have found is the "Carolina Mountain Barbeque Sauce"
fram "The Great Ribs Book" (Hugh Carpenter and Teri Sandison, 10 Speed
Press). This is a ketchup-based sauce, but richer, thicker, less
vinegary, and more complex than what is usually served up in western NC.
I'm too tired to fetch and type the entire recipe, but the twist in this
one is smoked onion. You let some sliced onions sit in the smoker for
awhile, and then chop them up into the sauce as it cooks.

--
Julian Vrieslander

Ken said:

Jill,

All I was saying is that Guido will sell direct to the public, no just
wholesale.

You said "Give him a call and he'll send you a case" My response was to the
fact that he doesn't want a case, just a bottle of sauce to deal with this
one craving.

I didn't say your suggestion isn't legit, just that it doesn't fit his
purposes at this time.

Jill

notbob said:

I know this is going to get me into trouble with all the Q kids, but
screw it. I'd like some recommendations for a bottled bbq sauce. I
don't really want to make some labor intensive sauce cuz I don't
really use 'em that often, preferring rubs. But, I've got a rare
craving for some grilled chicken legs with a sweet sauce. Which of
those off the shelf brands is sweet with a low vinegar content. I
know I don't like Stubb's or Kansas City. Seems I once favored
Bullseye or Ranch-something-or-other, but it's been so long I forget.
Maybe a quickie DIY ketchup based recipe.

nb

Well, I was going to recommend KC Masterpiece but if that's
what you mean by "Kansas City" then I guess that's out.
Another I've been using a lot lately is Sweet Baby Ray's.
I get the Honey BBQ version. I love it.
Kate